Lambic beer brewing process

Lambic is a type of beer that is brewed in the Pajottenland region of Belgium. It is unique in that it is spontaneously fermented using wild yeasts and bacteria that are present in the air in that region. The brewing process is quite different from traditional brewing methods and takes much longer. Here are the basic steps involved in the Lambic brewing process:

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Mash: The mash is made by mixing malted barley with hot water to create a sweet liquid called wort. The wort is then boiled for several hours to extract the sugars and sterilize the liquid.

Cool: After boiling, the wort is transferred to a shallow, open vessel called a coolship. The coolship is left exposed to the outside air, and the wort is cooled naturally by the cool evening air.

Spontaneous Fermentation: The cooled wort is then transferred to oak barrels, where it is left to ferment spontaneously using wild yeasts and bacteria that are present in the air in the Pajottenland region. This fermentation can take several months to a few years.

Blending: After the initial fermentation, the Lambic is typically blended with other Lambics of different ages to create a more complex flavor profile. This blending can take place in barrels or in a large tank.

Bottle Conditioning: The blended Lambic is then bottled with a small amount of sugar, which creates carbonation and a second fermentation in the bottle. The bottles are typically stored for several months before being sold.

Overall, the Lambic brewing process is a very traditional and unique process that results in a beer with a complex and sour flavor profile. It requires patience and a willingness to work with wild yeasts and bacteria, which can be unpredictable but ultimately rewarding. Thanks for your reading. If you need any brewery equipment,feel free to contact us for a quote. Tiantai beer equipment company can provide you various brewery equipment from 1hl to 500hl. Feel free contact us for a quote.
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